Through a wonderful partnership with the Pebble Beach Company Foundation, Rancho Cielo’s DCA (Drummond Culinary Academy) students were invited to take part in preparing the second annual Foundation Table Dinner at The Beach Club in Pebble Beach. The exclusive event is part of the prestigious Pebble Beach Food & Wine series.
Students had the rare opportunity to work alongside—and learn from—culinary legends Alice Waters (Chez Panisse owner/chef, bestselling cookbook author and activist) and Jonathan Waxman (recipient of a James Beard Award for Best Chef in New York City and restaurateur). From setting elegant tables and polishing glassware to preparing dishes, plating and passing hors d’oeuvres, they were fully immersed in every element of the dinner. It was a powerful showcase of their growth, professionalism and dedication to their craft.
The night began with DCA students participating in the pre-dinner “huddle” with the Pebble Beach staff, led by Waters and Waxman, who created an unforgettable menu that included spring shellfish salad with asparagus and tarragon sauce, grilled Stemple Creek lamb chops with fava and fried rosemary and gnocchi primavera.
Waters spoke about the importance of food sourcing and why it inspires her. She also shared a story about how a trip to France influenced her career and perspective on food.
Waxman discussed the menu and broke down the various ingredients used in his dishes. He also worked with DCA students, plating dishes and instructing them on the “art of garnishing.”
“The students were an integral part of the service,” Laura Nicola, DCA Event Coordinator and Front-of-House Instructor, says. “They were right there with the Pebble Beach staff before, during, and after the event.”
“Alice Waters talked about how much she valued education in the culinary arts for youth,” Nicola adds. “So, it was the perfect opportunity to tell her about what Rancho Cielo does.”
Waters’ Edible Schoolyard program at the Martin Luther King Middle School in Berkeley is used as a model for universal access to healthy, organic foods. Her work in organic foods and nutrition inspired Michelle Obama’s White House Organic Vegetable Garden program.
Meanwhile, first-year DCA student Efrain (pictured) showed skills beyond those expected in the kitchen: He volunteered to deliver an impromptu speech to attendees.
“With 15 minutes’ notice, Efrain agreed to say a few words in front of 200 people,” Nicola explains.
Efrain spoke from the heart. His classmates stood beside him, hanging on his every word, with ear-to-ear smiles.
“Thank you for this opportunity,” he said. “I just want to say that Rancho Cielo has done a lot for me and all the students. They’ve given me an opportunity. It’s not just a trade school; they make sure you have everything you need [to succeed].”
Estevan Jimenez, DCA Executive Chef/Instructor, and Wanda Straw, DCA General Manager, also participated.
